Queso Fundido with Roasted Poblano Vinaigrette
Food and Drink

Adapted from Bobby Flay’s Mesa Grill Cookbook, by Bobby Flay. © 2007. Published by Clarkson Potter/Publishers, a division of Random House, Inc.

Queso Fundido with Roasted Poblano Vinaigrette

"This is one of the all-time most requested recipes at Mesa Grill. And it’s easy to understand why. I mean, what’s not to like about melted, bubbly cheese topped with a green chile vinaigrette? The combination of tangy goat cheese and smooth Monterey Jack is irresistible. Serve this with piles of chips, because the dipping won’t stop until the last dregs are gone.

Bobby Flay
Serves: 4


1 tablespoon unsalted butter

1 tablespoon all-purpose flour

1 cup whole milk

3 cups grated Monterey Jack cheese, (12 ounces)

1/4 teaspoon kosher salt

1/8 teaspoon freshly ground black pepper

8 ounces fresh goat cheese, cut into 8 slices

Roasted Poblano Vinaigrette (recipe follows)

2 tablespoons chopped fresh cilantro

1 9-ounce bag good-quality tortilla chips


Roasted Poblano Vinaigrette

2 poblano chiles, roasted, peeled, seeded and chopped

1 tablespoon red wine vinegar

1 clove garlic, chopped

1 teaspoon honey

1/4 cup canola oil

Kosher salt and freshly ground black pepper

Preheat the broiler.

Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute. Whisk in the milk and cook until slightly thickened. Remove from the heat and stir in the grated Monterey Jack cheese; season with the salt and pepper.

Scrape the mixture into an 8-inch cast iron pan and place the slices of goat cheese over the top. Put the pan under the broiler and broil until the cheese is golden brown on top. Remove from the oven, drizzle with the poblano vinaigrette or spoon it over the top; sprinkle with the chopped cilantro. Serve with chips for dipping.

For the Roasted Poblano Vinaigrette: Combine the poblanos, 2 tablespoons cold water, the vinegar, garlic, honey, canola oil and salt and pepper in a blender or food processor and puree until smooth. This can be made up to 8 hours in advance and refrigerated. Makes about 3/4 cup.